Ingredients
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Cherry Tomatoes – 12 oz (340 g)
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Olives – ½ cup (90 g)
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Parsley – ¾ of a bunch
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Water – 4 ½ cups (1080 ml)
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Dry PastaLinguine– 12 oz (340 g)
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Capers – ¼ cup (30 g)
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Olive Oil – 2 tbsp
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Salt – 1 tsp
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Ground Black Pepper – ½ tsp
Recipe
One-pot meals always save me on weeknights. There are so many delicious and easy-to-make recipes, which don’t require spending hours on doing dishes afterwards. Today we would like to share with you a super simple pasta puttanesca recipe.
The recipe is full of fresh and flavorful ingredients which takes this pasta to a whole level. Also, there’s no anchovies in it, so the dish is vegan-friendly.
Steps
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1
Done
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Cut the tomatoes and pitted olives in half. Put them in a large straight-sided saute pan. Add in coarsely chopped parsley leaves. Then add in the rest of the ingredients. |
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2
Done
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Bring to a boil over high heat. Cook, stirring to prevent the pasta from sticking until linguine is al dente and almost all the liquid has evaporated. |
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3
Done
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Remove from the heat and top off with more parsley. |
Feel free to use any long type of pasta for the recipe. The important part is that it needs to cook to al dente in 9 to 10 minutes. Give this recipe a try and share your experience in the comments!
